Pancho's Cousin: Pineapple Sponge Cake

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

On the festive table, everything should be tasty, unusual and solemn. According to a long tradition, the crown of the holiday is a cake, which is the hallmark of every housewife, showing her skill. But sometimes a seemingly unremarkable dessert turns out to be so amazing in taste that its external data cease to matter. This is exactly what a sponge cake with pineapple and jelly pieces in cream is, which can turn all ideas about classic desserts upside down.

Pineapple jelly cake

Some people call this dessert "Pancho's cousin" due to the fact that it is very similar to the cake of the same name, not only in appearance, but also in the principle of preparation. The difference is only in the additives to the cream, which each pastry chef can use his own if he wants to create a new taste based on the main recipe.

In this version, the pineapple sponge cake is layered with cream with jelly pieces and walnuts, so it has a rather high calorie content (about 302 calories per hundred grams), but amazinga taste that will not leave anyone indifferent.

List of required products

The given proportions of ingredients for pineapple biscuit cake are designed for 15 servings, which is quite enough for a tea party with close friends. If this is too much, then you can cut the ingredients in half, but do not forget to check their ratio exactly. For the biscuit base you need:

• 230 grams of flour;
• five eggs;
• 300 grams of granulated sugar;
• six art. l. cocoa powder or carob;
• 1/2 tsp each baking powder, vanilla and lemon juice.

For the cream you will need:

• three glasses of sour cream (about 800 gr.);
• 1 pack fruit jelly (dry mix);
• 1 tbsp powdered sugar and the same number of chopped walnuts;
• one pineapple;
• vanilla on the tip of a knife to flavor the cream. You can use 1-2 drops of essence.

Also, the top of the cake will be covered with chocolate icing, for which you need to take 200 grams of cream and a 150-gram bar of dark chocolate without additives.

Cooking the base

For such a cake with pineapples, the biscuit base is prepared according to the classical scheme: eggs are divided into yolks and whites, each part is beaten separately with 1/2 part of sugar. Ready proteins should have a thick consistency, when the mass does not flow out of the dish turned upside down and does not even change its position. The yolks and sugar are beaten until white and fluffy, although not as white.

Further, both masses are combined together: the protein mass is transferred in small parts to the yolk mass with a spoon and mixed from bottom to top in one direction. At the end, sifted flour and vanillin are added, as well as baking powder for the dough. Line a baking dish with parchment, lightly oiled, pour the dough into it and bake in the oven at a temperature of 220 degrees for 40-50 minutes. It is worth remembering that the oven door should not open for the first half hour, otherwise the biscuit will settle. Cool the finished base for the cake on a wire rack, hold for at least four hours, and only then, using a sharp knife, cut into two cakes along. Cut one of them into cubes of 2-3 centimeters.

Cake filling: cream with jelly pieces

While the biscuit reaches the condition, you can prepare the jelly for the cake filling: pour the dry jelly mixture with 300 grams of cold water and mix well. Sometimes in such cases, you can notice that the grains of gelatin settle at the bottom, which suggests that the mass may not harden. How to melt gelatin in this case? Put the bowl with this liquid mixture in a water bath and, stirring, heat until the grains melt.

It is important not to boil the mixture, otherwise the jelly will not harden. Next, pour the jelly into a bowl, put it in a cool place, and when it completely hardens, cut into cubes 1-1.5 cm. Green pieces of jelly look very beautiful in a sponge cake with pineapples - contrasting and festive.

Cream is easy to prepare: cream is whipped with powdered sugar andvanilla until light foam.

Cake shaping

Before putting the cake together, you need to add pineapple pieces to the filling. You can use canned, but, according to user reviews, fresh fruit in a cake is much tastier. How to peel a pineapple at home? You need to cut off the bottom and top of the fruit, and then cut strips of peel from top to bottom, removing the remnants with a vegetable cutter - this is simple and very convenient. Next, cut the pineapple into circles, which are divided into squares.

Put a whole biscuit cake on a dish, cover it with a layer of cream, on top of which spread pieces of pineapple mixed with jelly, sprinkle with chopped nuts. Then a little more cream, and cut squares of biscuit on it, again cream, pineapples and jelly, and so on, until the cake looks like a slide. Coat everything on top with the remaining cream and refrigerate for at least two hours so that the cake does not melt in the heat, because jelly is a very temperature-sensitive thing.

Final chord: chocolate icing

The cake should get stronger in the cold, but not freeze. While it is cooling, you can prepare the glaze: heat the cream almost to a boil, remove from heat and add a chocolate bar broken into small pieces, stir until it is completely dissolved, then cool and pour over the finished cake.

Return it to the refrigerator for another couple of hours so that it is better soaked. As can be seen from all step-by-step actions, it turns outnot the cheapest cake, but it's worth it: when cut, it looks unusual, somewhat disheveled, but the taste justifies even the wildest expectations, as it includes everything that a sweet tooth desires: whipped cream, fruits, chocolate, nuts and even pieces of jelly.